Strawberry Rhubarb Pie - Foxy Folksy (2024)

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PIE CRUST

• 1 ¼ cups flour
• ¼ block (½ stick/ 2oz./ 57g.) cold butter - cut into small cubes
• 2 teaspoons sugar
• 1 teaspoon salt
• 2-4 tablespoons ice water

FILLING

• 4 stalks rhubarb - ends trimmed, cut crosswise into ¾-inch pieces
• 2-3 cup fresh strawberries - quartered
• 3 tablespoons cornstarch
• ½ cup sugar
• 2 tablespoons sugar

CRUMB TOPPING

• ¾ cup flour
• ⅓ cup brown sugar
• ¼ block (½ stick/ 2oz./ 57g.) cold butter - cut into small cubes

• In a bowl, mix the rhubarb with 2 Tablespoon of the sugar and then transfer them to a colander to remove some water before using. Do this at least an hour before baking.

• In a mixing bowl, mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. You may also use a fork or a bread knife does do this.

• Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.

• Place the pie dough on a floured surface or on a rolling mat and roll it out thinly into a circle with a 14-inch diameter. Gently fold them in half and then in a quarter. Then place the folded dough on a 9-inch pie form with the pointed part exactly at the middle of the pan. Carefully unfold the pie dough and gently press dough into the bottom and sides of the plate without tearing it. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate for 30 minutes to an hour.

• While waiting, prepare the filling by tossing together the rhubarb, strawberries, sugar and cornstarch in a bowl. Set aside until ready to use.

• In a medium bowl, mix flour, brown sugar. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

• Preheat oven to 400°F/180°C. Pour the filling into the pie shell and sprinkle evenly with the crumb topping. Bake with the rack at lowest level until topping and crust are lightly browned, about 40-50 mins. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.